and sautéed zucchini and peas

All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
you!

A note about serious food allergies

Chef

Patrick Le Beau

Those classic umami-bombs, the mighty mighty mushrooms, make for an aces starting point to a rich, delicious gravy, with just a hint of spice to make things exciting and, well, spicy. But mushrooms aren't the only ingredients with a claim to mighty: tender pork chops, rich, succulent and magnificently meaty, make their marriage with mushroom gravy into marvelous mealtime merriment. (That may not be our alliteration record, but it's close.)

Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.

Nutrition
(per serving)

Calories

624

Carbohydrates

17g

Fat

39g

Protein

49g

Sodium

1410mg

Recipe Steps

You Will Need

Olive Oil

Pepper

2
Medium Non-Stick Pans

Before You Cook

Thoroughly rinse produce and pat dry

Ingredient(s) used more than once: butter

1

Prepare the Ingredients

Trim zucchini ends, quarter lengthwise, and cut into ½" slices.
Slice mushrooms into ¼" slices.
Pat pork chops dry, and season both sides with half the seasoned salt and a pinch of pepper.
If using chicken or steak, pat dry and season same amount.

2

Cook the Pork Chops

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove pork chops to a plate and tent with foil. Reserve pan; no need to wipe clean.
If using chicken or steak, follow same instructions and cook until minimum internal temperature of 165 degrees for chicken, or minimum internal temperature of 145 degrees for steak, 5-7 minutes per side.
While pork chops cook, start vegetables.

3

Start the Vegetables

Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini to hot pan and cook undisturbed until browned on one side, 2-3 minutes.
Stir in remaining seasoned salt, then cook undisturbed again until browned on a second side, 2-3 minutes.

4

Finish the Vegetables

Add peas, half the butter (reserve remaining for gravy), and 1 tsp. water to pan. Stir occasionally until peas are warmed through and butter is melted, 1-2 minutes.
Remove from burner.

5

Make Gravy and Finish Dish

Return pan used to cook pork chops to medium heat and add 2 tsp. olive oil. Add mushrooms to hot pan and cook undisturbed until browned, 5-7 minutes, stirring once halfway through.
Stir in demi-glace, 2 Tbsp. water, and remaining butter until combined and butter is melted.
Remove from burner and stir in sour cream and hot sauce (to taste) until combined. If too thick, stir in additional water, ½ tsp. at a time, until desired consistency is reached.
Plate dish as pictured on front of card, topping pork chops with gravy and vegetables with Parmesan. Bon appétit!